Honey-Soy Beef Fillet with Sesame Potatoes

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 668 calories
    • Fat 30 g
    • Sat Fat 6 g
    • Cholesterol 108 mg
    • Sodium 1844 mg
    • Protein 47 g
    • Carbohydrate 54 g
    • Sugar 23 g
    • Fiber 7 g
    • Iron 7 mg
    • Calcium 99 mg

Preheat oven to 400° F. Combine the soy sauce, rice wine, honey, 1 teaspoon of the sesame oil, and the garlic in a shallow dish. Place the fillets in the dish and turn to coat. Marinate for 30 minutes in the refrigerator.Place the potatoes in a pot of cold water. Bring to a boil and cook until tender, about 15 minutes; drain.Toss the potatoes with the sesame seeds, salt, 3 tablespoons of the vegetable oil, and the remaining sesame oil. Transfer to a roasting pan lined with aluminum foil or parchment paper. Roast for 25 minutes.Heat the remaining vegetable oil in a nonstick skillet over medium-high heat. Let the excess marinade drip from the fillets and sauté them for 1 to 2 minutes per side or until browned. Transfer to a baking pan and roast 3 to 4 minutes for medium rare.Meanwhile, add the remaining marinade to the skillet. Boil and cook for 1 minute. Serve over the fillets with the potatoes and snow peas. 

Ingredients

  1. Check 1/4 cup soy sauce
  2. Check 3 tablespoons rice wine or sherry
  3. Check 3 tablespoons honey
  4. Check 2 teaspoons sesame oil
  5. Check 1 clove garlic, minced
  6. Check 4 7-ounce beef tenderloin fillets
  7. Check 1 1/2 pounds new potatoes, halved
  8. Check 2 tablespoons sesame seeds
  9. Check 1 1/2 teaspoons salt
  10. Check 4 tablespoons vegetable oil
  11. Check 1 pound steamed snow peas

Directions

  1. Preheat oven to 400° F. Combine the soy sauce, rice wine, honey, 1 teaspoon of the sesame oil, and the garlic in a shallow dish. Place the fillets in the dish and turn to coat. Marinate for 30 minutes in the refrigerator.
  2. Place the potatoes in a pot of cold water. Bring to a boil and cook until tender, about 15 minutes; drain.
  3. Toss the potatoes with the sesame seeds, salt, 3 tablespoons of the vegetable oil, and the remaining sesame oil. Transfer to a roasting pan lined with aluminum foil or parchment paper. Roast for 25 minutes.
  4. Heat the remaining vegetable oil in a nonstick skillet over medium-high heat. Let the excess marinade drip from the fillets and sauté them for 1 to 2 minutes per side or until browned. Transfer to a baking pan and roast 3 to 4 minutes for medium rare.
  5. Meanwhile, add the remaining marinade to the skillet. Boil and cook for 1 minute. Serve over the fillets with the potatoes and snow peas.